Her new cookbook, The Healthy Jewish Kitchen, shows readers how to eat and be well.

This Passover, Paula Shoyer, best-selling author and frequent TV guest, is sharing delicious recipes that allow you to celebrate Passover without all the fat, salt, sugar and processed heavy foods usually associated with this holiday. Paula, an expert on Passover food, has published over 100 Passover dessert recipes and devoted her third book, The New Passover Menu, to this subject.

Her fourth and latest cookbook: The Healthy Jewish Kitchen: Fresh Contemporary Recipes for Every Occasion takes Jewish everyday and holiday cooking to a whole new level. Paula’s recipes put a contemporary spin on old favorites without the usual unhealthy cast of characters. Her recipes utilize fresh, natural and seasonal ingredients, with many that are gluten-free and vegan. Two of her favorites are coleslaw made with mango purée rather than mayonnaise and chicken schnitzel that is baked rather than fried, with a nut-crust.

Shoyer explains, "This cookbook is a way for home cooks to start eating better, especially during Jewish holidays. This Passover, I want my readers to be able to celebrate life by sitting down at a table filled with tasty, healthy meals."

Over 80 recipes include both Sephardic and Ashkenazic Jewish classics as well as American and international trends that extend beyond the Jewish culinary world. For Passover, here some of her favorites:

Paula takes traditional comfort food that you love and reimagines it more modern and lighter. You don’t have to keep kosher to love Paula’s recipes.

"Good nutrition is about balance and finding a way to introduce more healthful food into an everyday diet as often as possible. I am simply offering you a subtle shift towards better health without giving up your favorite foods."

Paula Shoyer graduated with a pastry degree from the Ritz Escoffier in Paris, and does cooking and baking demos across the United States and around the world. She is the author of The Holiday Kosher Baker, The Kosher Baker, The New Passover Menu and The Healthy Jewish Kitchen. Paula is a freelance writer for the Washington Post, Hadassah, Joy of Kosher, and Jewish Food Experience, among other publications. Paula competed on Food Network's Sweet Genius and appears on TV before every major Jewish holiday, over 28 times. In 2015, Paula was honored by Jewish Women International as a "Woman to Watch," and by the kosher media community as a "kosher pioneer." She lives in Chevy Chase, Maryland with her husband and four children, who are all healthy eaters. You can find her at www.thekosherbaker.com, and here is a short video that highlights her books and philosophy: https://www.youtube.com/watch?v=qBW0nwtz2tM&t=2s.

If you interview Paula she will share invaluable cooking and baking tips, her secrets on how to turn year-round recipes into Passover-friendly ones and how to shortcut Passover meal preparation.

Recipes from The Healthy Jewish Kitchen were recently featured in the Washington Post.

Try this revolutionary luscious chocolate dessert for Passover, made with cooked quinoa:

PREP TIME: 20 minutes • BAKE TIME: 15 minutes to cook quinoa, 50 minutes to bake cake •

ADVANCE PREP: May be made 3 days in advance or frozen

EQUIPMENT: Measuring cups and spoons, small saucepan with lid, 12-cup (2.8L) Bundt pan, food processor, medium microwave-safe bowl or double boiler, silicone spatula, wooden kebab skewer, wire cooling rack, large microwave-safe bowl, whisk

¾ cup (130g) quinoa

1½ cups (360ml) water

Cooking spray

2 tablespoons potato starch

¹/³ cup (80ml) orange juice (from 1 orange)

4 large eggs

2 teaspoons pure vanilla extract (or other vanilla if for Passover)

¾ cup (180ml) coconut oil

1½ cups (300g) sugar

1 cup (80g) dark unsweetened cocoa

2 teaspoons baking powder

½ teaspoon salt

2 ounces (55g) bittersweet chocolate

Fresh raspberries, for garnish (optional)

5 ounces (140g) bittersweet chocolate

1 tablespoon sunflower or safflower oil

1 teaspoon pure vanilla extract (or other vanilla if for Passover)

• Place the quinoa and water into a small saucepan and bring it to a boil over medium heat. Reduce the heat to low, cover the saucepan, and cook the quinoa for 15 minutes, or until all the liquid has been absorbed. Set the pan aside. The quinoa may be made 1 day in advance.

• Preheat the oven to 350°F (180°C). Use cooking spray to grease a 12-cup (2.8L) Bundt pan. Sprinkle the potato starch over the greased pan and then shake the pan to remove any excess starch.

• Place the quinoa in the bowl of a food processor. Add the orange juice, eggs, vanilla, oil, sugar, cocoa, baking powder, and salt and process until the mixture is very smooth.

• Melt the chocolate over a double boiler, or place in a medium microwave-safe bowl, and put in a microwave for 45 seconds, stirring and then heating the chocolate for another 30 seconds, until it is melted. Add the chocolate to the quinoa batter and process until well mixed. Pour the batter into the prepared Bundt pan and bake it for 50 minutes, or until a skewer inserted into the cake comes out clean.

• Let the cake cool for 10 minutes and then remove it gently from the pan. Let it cool on a wire cooling rack.

• To make the glaze, melt the chocolate in a large microwave-safe bowl in the microwave (see above) or over a double boiler. Add the oil and vanilla and whisk well. Let the glaze sit for 5 minutes and then whisk it again. Use a silicone spatula to spread the glaze all over the cake.